Cheesemaking Classes With Mark Solomon

Mark is a thoughtful and knowledgeable teacher of cheese — he strikes the balance between being very detailed and and yet making it seem doable. The class was interesting, educational, and yummy! Samples of all the cheeses he taught us about were provided, beautifully served. A very enjoyable and educational way to spend an evening.

I have taken two classes from Mark in the past year, one for soft cheeses and one for hard cheeses. I also hope to take his bloomy rind class soon. Mark is extremely knowledgeable and passionate about making cheese, and is both an excellent student of the craft as well as a great teacher. His hands-​on practice in the class is invaluable for making your own cheese at home, since much of the art of making cheese is in the look and feel of the process, which you cannot find by simply reading books. Mark is also quick to describe his past failures so you can learn from his past mistakes. Mark’s knowledge of the science and breadth of cheesemaking is outstanding.
In the two classes I’ve taken Mark has never assigned a specific person to any of the hands-​on work, he has always asked for (and gladly received!) volunteers to keep the cheese process underway. This is actually one of the best parts of the class so I would highly recommend that anyone who takes the class consider volunteering for as much help with making the cheese as possible! You’ll be thankful you did when you go to make your own cheese.
I also have to mention that Mark is extremely helpful beyond the class as well. I have emailed him with additional questions that came up when I starting making my own cheese, and he was very responsive and offered extremely helpful advice. This guys knows his stuff.
The classes are long (4+ hours and Mark will stay afterward to talk to anyone with additional questions), and you are served various cheese plates prepared while the class is underway by Mark’s friend, who is a master chef. In the soft cheeses class several of the served cheeses are the cheeses made in that very class, prepped by the chef. All in all a great class.

Overpriced and a huge disappointment. While Mark was proficient in cheesemaking he left much to be desired as a teacher. The class was taught in his home and while one student was in the kitchen tending to the pot, the rest of the class was in the adjoined dining room. Making it impossible to hear or take notes on any instruction. Not ideal when one person gets designated over and over again to be the pot stirrer. This would work much better in a commercial kitchen where pairs could tend their own pots as an instructor walks around checking on everyone.